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Creamy Matcha Sago

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Beat the heat with this Matcha Sago, a creamy and refreshing summer dessert drink! This delightful treat combines chewy tapioca pearls, earthy matcha milk, fresh strawberries, and optional jellies for a fun and delicious twist. Whether you’re a matcha lover or looking for a unique bubble tea alternative, this cooling matcha sago recipe is perfect for you!

Ingredients

Scale

For the Sago Pearls:

  • 5 cups water
  • 1/4 cup sago (small tapioca pearls)

For the Matcha Milk:

  • 2 tsp ceremonial grade matcha
  • 2 tbsp hot water
  • 2 tbsp honey
  • 1/2 cup evaporated milk, chilled
  • 1/2 cup milk (dairy or plant-based), chilled

For Assembly:

  • 1 cup strawberries, chopped
  • 1/2 cup matcha jelly (optional)
  • 1/2 cup lychee jelly (optional)

Instructions

  1. Cook the Sago Pearls:

    • Bring 5 cups of water to a boil in a large pot.
    • Add sago pearls, reduce heat to medium-low, and cook for 15-20 minutes, stirring occasionally.
    • Once the pearls turn fully translucent, drain them using a fine mesh strainer and rinse under cold water to remove excess starch.
  2. Prepare the Matcha Milk:

    • Sift matcha powder into a mug.
    • Add 2 tbsp hot water and whisk until smooth and clump-free.
    • Mix in honey and whisk again.
    • Pour in evaporated milk and chilled milk, stirring until well combined.
  3. Assemble the Matcha Sago:

    • In a serving bowl or glass, layer the cooked sago pearls, diced strawberries, matcha jelly, and lychee jelly (if using).
    • Pour in the matcha milk mixture and stir gently to combine.
    • Serve immediately over ice or chill for 1-2 hours before serving for an extra refreshing treat.

Notes

  • If you prefer a sweeter drink, adjust the honey to taste or use condensed milk instead of evaporated milk.
  • Do not refrigerate for more than 3 hours, as the texture of the sago pearls may harden.
  • For a vegan version, use plant-based milk and replace honey with maple syrup or agave nectar.